The BEST Ever! Lemon Curd

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I am excited to share with you my favorite lemon curd recipe ever! Lemon Curd is actually a dessert spread that is used on scones or muffins. 



Happy Wednesday!  Today I am so excited to share with you my favorite lemon curd recipe ever!  HA!  I once heard someone say “lemon curd sounds like something that came out of the wrong end of a lemon”.  Funny, but true.

Lemon Curd is actually a tangy dessert spread that is often used on scones or muffins.  It has so many uses beyond this, if I could keep my spoon out of the jar, I would keep a jar in the fridge at all times.  It is so tangy and bright I eat it by the spoonful (actually I do) and you will too. I hope you enjoy!  If you are a lemon lover you will go crazy for this recipe.  It makes me do a happy dance!  The trick to getting all that lemon flavor but still a smooth texture is to cook with the zest, but at the end of the cooking time run the mixture through a sieve to remove the zest.  It leaves you with a velvety smooth lemon curd that wakes up your mouth.

Chad and I love this lemon curd recipe and every lemon lover that has tried it loves it too. Bookmark this, I have some fantastic recipes that use this lemon curd coming up.  Enjoy!


With love, from our simple kitchen to yours. 

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best ever lemon curd

The BEST Ever! Lemon Curd

Donna Elick
Chad and I love this lemon curd recipe and every lemon lover that has tried it loves it too. Bookmark this, I have some fantastic recipes that use this lemon curd coming up. Enjoy!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Method Stovetop
Servings 2 cups


  • 4 large lemons, or 6 small
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter, room temperature
  • 5 large eggs
  • 3/4 cup lemon juice, 4 lemons
  • 1/4 teaspoon kosher salt


  • Remove the zest of 3 lemons, in strips, using a vegetable peeler (do not remove the white pithy part, it is bitter).
  • Put the zest and the sugar in a food processor, process until the zest has become fine and you have a smooth lemon sugar.
  • In a medium mixing bowl beat the butter and the lemon mixture for 2-3 minutes.
  • Add eggs, one at a time mixing well after each addition. Add the lemon juice and salt, mix until well combined.
  • Pour mixture into a medium saucepan and cook over low heat until thickened, stirring constantly. Cook until lemon curd reaches about 180 degrees. Remove the curd from heat and strain though a sieve set over a bowl. Discard strained zest and allow to cool.
  • Enjoy!


Serving: 1 | Calories: 1224cal | Carbohydrates: 177g | Protein: 17g | Fat: 58g | Saturated Fat: 33g | Cholesterol: 531mg | Sodium: 460mg | Sugar: 158g | Fiber: 6g | Calcium: 139mg | Iron: 3mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

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    1. Me too Tricia. I don't keep it in the fridge for that reason. Sometimes, something is just too good. This is one of those. So delicious and tempting. Mine is in the freezer.

  1. BEST Lemon Curd Ever. I loved this so much!! Perfectly tart and sweet at the same time. Thanks for my sweet treat this weekend!

    1. Thank you for the ringing endorsement. I was going to call it "Best Ever", so after your fabulous review, I changed it. I think it is the best I have ever made or eaten. So glad you enjoyed it! I am posting the sweet treat on Friday.

  2. Incredible lemon curd!!!, wow, it looks really good.
    Thanks for sharing the recipe, I´m in the north of Spain and it´s really difficult for us to find this even in a jar.

  3. Hi. I am looking for a good curd recipe. I would like to know if this recipe can be used and is successful as a lemon bar. I am planning to bake a shortbread base and when cold pour the curd over. Will the curd hold its shape or will it fall all over? Thanks

  4. Anyone who's made this, please, what's the yeild on this lovely-looking recipe? I need enough to fill between two sponge-cakes. And if this makes less than two cups, would you double the recipe, or make twice? My sense is that making twice might be the wiser course, as not all magical recipes give the same results, when doubled.
    Love the joie-de-vivre of this recipe! Joi-de-citron?

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